Abstract
The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of popular ethnic products. This paper is devoted to the study of wheat spontaneous sourdoughs, such as hop, pea-anise, and wine yeast sourdough. The effect of the grade and baking properties of flour, the inclusion of additional ingredients that can act as enrichers of the nutrient medium, carriers of additional fermentation microorganisms, as well as controllers of the species composition of the microflora, on their quality has been studied. The basic scheme of preparing spontaneous wheat sourdough is developed; the basic stages and parameters of the dilution and production cycles are noted. The methods of controlling the process and quality of sourdough are described, the recommended values of the lifting force and titrated acidity are presented, as well as sensory characteristics. It has been established, that the required fermentation ability and acid accumulation rate of sourdough are obtained in different time: 24 hours for wine yeast sourdough, 7–8 days for hop sourdough, and up to 15 days of a dilution cycle for pea-anise sourdough. The stabilizing effect of active substances of hop and anise on the quality of sourdough has been proven. Hop and pea-anise sourdough retain the necessary biotechnological properties for 90 days of propagation, but wine yeast sourdough loses its quality after 30 days, sourdough without additives loses it after 9 days. The results of the research have theoretical and practical use, since the proposed scheme and approaches to developing the wheat sourdough technology and controlling their quality can be used to study various ethnic sourdoughs and technology of bread based on them. The experimental data on the quality of selected sourdoughs can be used to develop the technology of bread products with improved quality, nutritional value, and safety, ethnic products, and products "made according to old technologies".
Highlights
Analyzing the situation at the bread market and assessing the current realities of bread product manufacture showed the increased demand of consumers and nutritionists towards the sensory properties, naturalness, and safety of products, as well as their range
Health care draws attention to the issues of preserving and enhancing valuable physiological properties of bread products, reducing possible risks of negative effects due to the use of more valuable traditional raw materials and the inclusion of innovative ingredients which are modified during technological processing
The purpose of this study was to determine the quality of selected sourdoughs, their prospects for solving the problems of the industry, which would improve the consumer properties, nutritional value, and stability of bread products during storage
Summary
Analyzing the situation at the bread market and assessing the current realities of bread product manufacture showed the increased demand of consumers and nutritionists towards the sensory properties, naturalness, and safety of products, as well as their range. Consumers prefer products without synthetic and genetically modified ingredients that are made, using understood technologies. Health care draws attention to the issues of preserving and enhancing valuable physiological properties of bread products, reducing possible risks of negative effects due to the use of more valuable traditional raw materials and the inclusion of innovative ingredients which are modified during technological processing. Mini-bakeries, producing pastries in catering establishments and supermarkets, have a more favorable position in the bread market due to the faster adaptation of product range to consumer demands, lower sale costs due to the possibility of production and trade in one place, and flexible pricing policy [3]. On one hand, are ready to pay more but, on the other hand, are much more demanding towards the quality of products, compliance to their expectations, range variety, etc
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